Standardization and preparation of RTS beverages from Guava fruits
Physico-chemical qualitative characters and sensory evaluation, storage and comparative economics
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Fruits are important nutritional requirement of human being as these foods not only meet the quantitative needs to some extent but also supply vitamins and minerals which improve the quality of the diet and maintain health. It is therefore necessary to make them available for consumption throughout the year in fresh or processed form. Guava (Psidium guajava L.) is one of the most nutritious fruit. It is the richer source of vitamin "c" than Ber, Citrus and Apple. Guava is very popular fruit in India and thrives well both in tropical and subtropical climate. Guava is grown commercially in North...
Fruits are important nutritional requirement of human being as these foods not only meet the quantitative needs to some extent but also supply vitamins and minerals which improve the quality of the diet and maintain health. It is therefore necessary to make them available for consumption throughout the year in fresh or processed form. Guava (Psidium guajava L.) is one of the most nutritious fruit. It is the richer source of vitamin "c" than Ber, Citrus and Apple. Guava is very popular fruit in India and thrives well both in tropical and subtropical climate. Guava is grown commercially in North India because it's higher yielding capacity and good economic returns. The fruit grower does not have adequate facilities for extending the shelf life of guava fruits hence most of the produce does not fetch good price. To overcome these problem there is need to find out suitable low cost processing techniques. Therefore to utilize the produce at the time of glut and to save it from spoilage the development of low cost processing technology of guava fruit is a need of time.
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